Sukya Sungtache Hooman | Goan Dry Prawns Curry
Goan dry prawns curry recipe is known as sukya sungtache hooman in Goa. This is a coconut based mildly spiced curry to which dry prawns or shrimps are added. Vegetables like drumsticks or raw mango can be added.
Servings 4 People
Ingredients
- 1/2 cup dry prawns
- 1 cup coconut grated
- 1 tamarind marble sized ball
- 1 teaspoon turmeric powder
- 4-5 dry red chilies /byadgi chilies / shepda / Kashmiri red chilies
- 5 peppercorns
- 1 drumstick peeled and chopped into 2 inch pieces
- 1/2 teaspoon coriander seeds
- 1/2 + 1/4 onion chopped
Instructions
- In a non-stick pan or kadai, add 1 tablespoon oil and slightly roast the dry prawns and keep them aside.
- Peel and chop the drumstick into 5-6 pieces. Boil these drumstick pieces separately in water and keep it aside.
- Grind grated coconut, turmeric powder, tamarind, peppercorns, coriander and red chilies by adding 1/2 cup water into a thick smooth gravy. Keep aside.
- In a kadai or deep bottomed bowl, add oil and fry 1/2 chopped onions till they turn pinkish.
- Add the gravy from mixer/grinder and stir. Add 1/2 cup water to the gravy.
- Add boiled drumsticks to the gravy and simmer for 5 minutes.
- Add the dry prawns and again simmer for 10 minutes.
- Close the lid of the pan and switch off the gas.
- After this, take a tadka pan, add oil to it and fry 1/4 chopped onion on high flame till the onion gets slightly burnt.
- After it gets slightly burns, open the lid of the aluminium bowl in which the gravy is present and carefully immerse the tadka pan into the gravy.
- This gives a classic smoked flavor to the gravy.
Notes
The gravy should neither be too thick nor too thin.